Roasted Eggplant Salad with Chickpeas, Feta and Mint
 
Prep time
Cook time
Total time
 
Adapted from Martha Stewart, this fresh Mediterranean-inspired salad incorporates simple ingredients and makes fantastic leftovers.
Author:
Serves: 2-3 servings
Ingredients
  • 1 eggplant
  • Olive oil spray
  • 1 can chickpeas, drained and rinsed
  • ¼ cup chopped fresh mint
  • ⅓ cup crumbled feta cheese
  • Juice of one very juicy lemon
  • Ground pepper
  • Salt
Instructions
  1. Set your oven to 425 degrees F
  2. Cube the eggplant and spread out on baking sheet
  3. Coat lightly with olive oil spray, some freshly ground pepper and salt
  4. Pop the eggplant in the oven, and let it roast for 20-30 minutes, flipping halfway through
  5. In a mixing bowl, combine chickpeas, mint, and lemon
  6. Once eggplant is finished (should look brown and soft), remove from the oven and pour into the mixing bowl with the rest of the ingredients
  7. Top with the feta, more salt and pepper
  8. Mix and serve, or store for later!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/roasted-eggplant-salad-chickpeas-feta-mint/